CookingNewbie
  • Member for 9 years, 6 months
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11 answers
18 votes
59k views
5 bookmarks
How to imitate commercial fried chicken?
3 answers
11 votes
174k views
3 bookmarks
Dough Too Wet - what to do?
7 answers
8 votes
13k views
2 bookmarks
Cheesier Cheese Sauce?
1 answers
8 votes
23k views
Arby's Roast Beef - what cut of meat?
2 answers
6 votes
2k views
Why combine AP flour and bread flour?
3 answers
6 votes
22k views
Brining chicken wings
2 answers
5 votes
8k views
1 bookmarks
How to make frosting very white, fluffy, and shiny?
2 answers
4 votes
4k views
Why use citric acid and sodium hexametaphosphate in cheese sauce?
3 answers
4 votes
720 views
How to "Sponge" in "Sponge and Dough"?
1 answers
4 votes
291 views
What happens to dough when sugar is added?
5 answers
4 votes
8k views
1 bookmarks
Potatoes in bread? How to estimate potatoes needed?
1 answers
3 votes
300 views
Glucose in sweet bread?
4 answers
3 votes
18k views
How to thin Ranch dressing?
1 answers
3 votes
511 views
1 bookmarks
When to add eggs in brioche?
2 answers
3 votes
47k views
Frozen and Unfrozen Chicken: what's the difference?
4 answers
3 votes
4k views
Emulsifier: is it safe to cook mayonnaise?
2 answers
3 votes
5k views
Margarine vs Butter in cinnamon roll schmear
2 answers
3 votes
42k views
Brine, then marinate?
1 answers
3 votes
618 views
Alton Brown's Buffalo Wings
2 answers
3 votes
9k views
Bread too dense
1 answers
3 votes
6k views
1 bookmarks
Vodka for crispy wings - substitute?
3 answers
2 votes
136 views
Making Dough: Preferment + Cold Rise - Necessary?
2 answers
2 votes
786 views
Top of Dough "Cracked" During Cold Rise - is it bad?
1 answers
2 votes
725 views
How much gluten for soft, airy, enriched dough?
1 answers
2 votes
3k views
How to Sous Vide Chicken Wings?
3 answers
2 votes
1k views
Why are Cinnabons so soft and moist?
1 answers
2 votes
7k views
Which sugar for brining?
1 answers
2 votes
5k views
Hot Sauce: margarine versus butter
2 answers
2 votes
16k views
Butcher/Cooking Twine - safe for BBQ?
5 answers
1 votes
21k views
How to liquify butter -- and keep it liquid?